National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, United States.
Food Chem. 2021 Jul 30;351:129278. doi: 10.1016/j.foodchem.2021.129278. Epub 2021 Feb 10.
The poor gel strength and microbial infection of conventional chicken myofibrillar protein (CMP) gels have severely limited the application. Here, plasma activated water (PAW) instead of normal water was used to prepare CMP gels. PAW prepared by treating deionized water with plasma jet was incubated with CMPs and followed by heating to prepare CMP gels. Effects of PAW on CMP gels were assessed in terms of basic physicochemical properties, network structure, and antibacterial activity. The results showed that PAW treatment accelerated the aggregation of CMPs and increased the strength and water holding capacity of CMP gels. Due to the presence of NO and NO free radicals in PAW, the prepared CMP gels were endowed with antibacterial activity against Salmonella Enteritidis and Staphylococcus aureus. The new method of PAW-induced CMP gels will have the prospect of improving the quality of gels and extending the shelf life of chicken gel products.
传统鸡肉肌原纤维蛋白（CMP）凝胶的凝胶强度差和易受微生物感染，严重限制了其应用。在这里，使用等离子体激活水（PAW）代替普通水来制备 CMP 凝胶。通过等离子射流处理去离子水制备 PAW，然后用 PAW 孵育 CMP 并进行加热以制备 CMP 凝胶。从基本物理化学性质、网络结构和抗菌活性三个方面评估了 PAW 对 CMP 凝胶的影响。结果表明，PAW 处理加速了 CMP 的聚集，提高了 CMP 凝胶的强度和持水能力。由于 PAW 中存在 NO 和 NO 自由基，所制备的 CMP 凝胶对肠炎沙门氏菌和金黄色葡萄球菌具有抗菌活性。PAW 诱导的 CMP 凝胶的新方法有望提高凝胶的质量并延长鸡肉凝胶产品的保质期。
